Entree: Bosnia and Herzegovina – National Cuisine – Klepe (Bosnian boiled dumplings filled with seasoned minced meat and served with melted butter and cream)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 8 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus more for boiling water
- 1 large egg (50 g)
- 1 tbsp (15 ml) vegetable oil
- 1 cup (240 ml) warm water (approximate; adjust to form a soft dough)
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil (for cooking filling)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt (for filling)
- 3 tbsp (45 ml) unsalted butter
- 1/2 tsp (1 g) smoked paprika or additional sweet paprika
- 1/2 cup (120 g) kajmak or thick sour cream
- 2 tbsp (8 g) fresh parsley, chopped (optional)

Instructions

1. In a large bowl combine flour and 1 tsp salt. Whisk egg, oil, and warm water together, then add to flour and mix until a soft, slightly tacky dough forms. Knead on a lightly floured surface 6–8 minutes until smooth. Cover and let rest 20–30 minutes.
2. Meanwhile make the filling: heat 1 tbsp oil in a skillet over medium heat. Add chopped onion and cook until translucent, 6–8 minutes. Add garlic and cook 30 seconds. Add ground beef, breaking it up, and cook until no longer pink, about 8–10 minutes. Drain excess fat if needed. Stir in 1 tsp salt, 1 tsp paprika, and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool.
3. Divide rested dough into quarters. Roll one quarter at a time on a floured surface to about 1/16–1/8 inch (1.5–3 mm) thickness. Use a 2.5–3 inch (6–7.5 cm) round cutter to cut circles. Place about 1 tablespoon of filling (approx. 15–20 g) in the center of each circle. Fold dough over filling to form a half-moon and pinch edges firmly to seal; crimp or press with a fork to ensure they are well sealed.
4. Bring a large pot of salted water to a gentle boil. Carefully add dumplings in batches so they do not stick. Stir gently; when dumplings float, cook 3–5 minutes more until the dough is tender and filling is hot. Remove with a slotted spoon to a warm serving dish.
5. For the sauce, melt butter in a small skillet over medium heat until it foams and begins to brown slightly, about 2–3 minutes. Stir in smoked or sweet paprika and remove from heat.
6. To serve, spoon kajmak or sour cream over the warm klepe and drizzle with the paprika butter. Sprinkle with chopped parsley if using.